It’s safe to assume we all still have squash in our crispers, yes?

And was it yesterday morning, that I sorta, kinda, a little bit, wished I had grabbed a cardigan before leaving the apartment?

OH NO IT’S STARTING!!! Don’t.freak.out.

The drastic change between Saturday’s sweat show and Monday morning’s “where’s my sweater?” weather begs to have a summery twist on a comforting, warm bowl of soup.

I’ve actually been waiting and waiting to share this. I had made this during that time when squash was threatening to overtake my refrigerator. But every week seemed just too early to be like “eat boiling hot liquid for lunch or dinner, whydontcha!”

But it’s time has come. I keep telling myself to be excited for soup and stews and chili.

Here’s how I’ll start.

Zesty Zucchini Soup

Ingredients:

1 tablespoon of grass fed butter, or other fat

1 small onion, diced

1 jalapeno, minced

1 clove garlic, minced

2 small-medium green zucchini, sliced into thin rounds

1 small yellow zucchini or yellow squash, sliced into thin rounds

32 oz. (4 cups) chicken broth

½ teaspoon of cumin

1 teaspoon of paprika

cayenne to taste

salt and pepper to taste

¼ cup grass fed heavy cream

Directions:

Get the butter melting in a large pot over a medium heat. Once melted saute onions, jalapeno, and garlic in pan until onions are soft, translucent, and a bit caramelized. About 5 minutes.

Add the squash to the pot and cook until just starting to get tender, another 5 to 10 minutes. (They’ll continue to cook in the broth and get soft.)

Add broth to the pot as well as cumin, paprika, cayenne, salt and pepper. Bring to a boil and then lower to a simmer.

Simmer soup until the squash is soft and tender, approximately another 10 to 15 minutes.

Turn off heat and slowly stir in the heavy cream.

Yield: approximately 2 quarts